These Healthy Stuffed Mushrooms are an easy, savory and absolutely delicious appetizer recipe to have on hand for the holidays. They are filled with spinach and goat cheese and topped with crunch panko breadcrumbs. They’re creamy, crispy and can even be prepped ahead of time.
Why We Love This Recipe Healthy Stuffed Mushrooms
For one, it’s a healthy appetizer for the holidays which are hard to come by (though we also love this healthy Smoked Trout Dip). And two, they’re as savory, delicious and decadent tasting as any other appetizer on the table. Filled with a creamy goat cheese filling and topped with crisp, lemony breadcrumbs, they’re a great finger food for any occasion.
Ingredients for this Recipe
- Cremini mushrooms — Look for medium-sized mushrooms that are dry and firm. The bulk bin of the produce section is the best place to pick mushrooms from—they tend to be slightly larger and fresher than the mushrooms sold in containers wrapped in plastic.
- Olive oil — Just a splash of olive oil is used to sauté the mushrooms, garlic and spinach. You can certainly use butter or ghee, but I find olive oil adds a nice fruitiness. Not to mention it’s a great heart-healthy option!
- Fresh garlic — A couple of fresh garlic cloves add great depth of flavor to the filling.
- Fresh Spinach — Chopped fresh spinach adds a nice freshness. You can also use chopped fresh arugula or baby kale.
- Whole-wheat Panko — Whole-wheat Panko breadcrumbs are a great product, though they can be hard to find sometimes. Look in the health food section of the grocery store or check out your local health foods store.
- Fresh Goat Cheese — Also called Chevre, fresh goat cheese can be found in the specialty cheese section. You’ll need one 4-ounce package. If you can’t find (or don’t like) goat cheese, you can substitute with full-fat cream cheese.
- Lemon — Both lemon juice and zest are used in these stuffed mushrooms. Use a microplane to grate fresh lemon zest.
- Fresh Parsley — I recommend using Italian flat-leaf parsley instead of curly parsley. Feel free to substitute with chopped fresh chives or thyme. In a pinch you can use 1 tablespoon dried parsley instead of fresh.
- Parmesan Cheese — Grated Parmesan adds savoriness and saltiness to the breadcrumb topping. You can find grated Parmesan in the specialty cheese section (do not use the shelf-stable grated cheese).
Step By Step Instructions to Make This Recipe
Step 1: remove and reserve the mushroom stems. Arrange the mushroom caps in a baking dish.
Step 2: chop the mushroom stems and sauté then in oil with garlic, salt and pepper.
Step 3: stir in the spinach and cook until wilted. Stir in the Panko and cook until it’s toasted. Off heat, stir in the goat cheese and lemon juice and mix to combine.
Step 4: divide the filling between the mushroom caps. Sprinkle the breadcrumb topping over top.
Step 5: baked until golden brown.
FAQs & Expert Tips
Yes! You can make the filling and stuff the mushrooms ahead of time. Cover the baking dish with plastic and store in the refrigerator up to 1 day ahead of time. Just before baking, sprinkle the breadcrumb topping over the mushrooms and bake as directed.
Yes, you can easily make these healthy stuffed mushrooms gluten-free. Swap the whole-wheat Panko for gluten-free Panko.
Additional Healthy Appetizers and Related Recipes to Try
Thanks so much for reading. If you make this recipe, please come back and leave a star rating and review.
These Healthy Stuffed Mushrooms are an easy, savory and absolutely delicious appetizer for the holidays. They’re creamy, crispy and can even be prepped ahead of time.
- 1 pounds medium-size cremini mushrooms (about 16 mushrooms)
- 1 tablespoon olive oil
- 2 large cloves garlic, chopped
- Kosher salt and black pepper
- 1 cup chopped fresh spinach
- 6 tablespoons whole-wheat Panko, divided
- 4 ounces fresh goat cheese, crumbled
- 1 lemon, juiced and zested
- 2 tablespoons chopped parsley
- 2 tablespoons grated Parmesan
- Preheat oven to 400ºF (204ºC). Coat a 9×13-inch baking dish with nonstick spray.
- Remove stems from mushrooms and reserve. Arrange mushroom caps, stemmed sides up, in prepared baking dish.
- Chop mushroom stems.
- Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring frequently, until mushrooms start to soften, about 3 minutes. Add spinach and cook until wilted and any liquid has evaporated, 3 minutes. Add ¼ cup Panko and cook, stirring often, until toasted, 1–2 minutes. Off heat, add goat cheese and juice of half a lemon; stir until combined.
- Divide filling between mushroom caps, mounding as needed. Stir together remaining 2 tablespoons panko, ½ teaspoon lemon zest, parsley and Parmesan; and season with salt and pepper. Sprinkle mixture over stuffed mushrooms.
- Bake mushrooms topping is golden brown, 30–35 minutes, rotating halfway through to promote even browning.
To make these gluten-free, use gluten-free Panko instead of whole-wheat Panko.
- Serving Size: 4 stuffed mushrooms
- Calories: 187
- Sugar: 3 g
- Sodium: 429 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 10 g